1 1/2-2 pounds boneless pork chops (3/4-1-inch thick)
1 (20 oz.) can pineapple rings, juices reserved
1 red bell pepper, seeds removed, cut into squares
1 orange bell pepper, seeds removed, cut into squares
1 red onion, cut into wedges
2 tablespoons canola oil
Extra-virgin olive oil
Kosher salt and freshly ground pepper, to taste
2 cups preferred barbecue sauce
1 lime, zested and juiced
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup reserved pineapple juice
Preheat oven to 375º F and lightly grease a baking sheet with non-stick spray.
In a medium bowl, stir together barbecue sauce, lime zest and juice, garlic powder, onion powder and pineapple juice. Add hot sauce, if using.
Optional: heat canola oil in a large pan or skillet and sear seasoned pork chops on both sides until browned.
Transfer to one side of baking sheet.
Arrange pineapple rings next to pork, then add bell peppers and red onion to the pan.
Pour sauce over pork and pineapple, reserving 1/3 cup for additional garnish. Drizzle olive oil over bell peppers and onion, and season generously with salt and pepper.
Toss together to coat.
Place in oven and bake for 20 minutes, or until pork registers 140º F.
Remove from oven and let rest 10 minutes before serving.